Comparison of nutrition and microbiological compositions between two types of fermented milk from Tibet in China

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL. 7, 2009, Pages 243-250

  Chen, Yongfu ^a   Sun, Tiansong ^a   Wang, Jicheng ^a   Airden, Caicike ^a   Bai, Mei ^a   Zhang, Heping ^a  

^a INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chemical composition; Fermented milk; Microbiological; Tibet; Yak milk

Indexed keywords

AMINO ACID; CARBOXYLIC ACID; LACTOSE; MILK PROTEIN; VITAMIN;

ANIMAL; ARTICLE; BACTERIAL COUNT; CALCIUM INTAKE; CATTLE; CHEMISTRY; CHINA; COMPARATIVE STUDY; DAIRY PRODUCT; FAT INTAKE; FOOD HANDLING; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METHODOLOGY; MICROBIOLOGY; PHOSPHATE INTAKE; SPECIES DIFFERENCE; TITRIMETRY; YEAST;

AMINO ACIDS; ANIMALS; CALCIUM, DIETARY; CARBOXYLIC ACIDS; CATTLE; COLONY COUNT, MICROBIAL; CULTURED MILK PRODUCTS; DIETARY FATS; FOOD HANDLING; LACTOBACILLACEAE; LACTOSE; MILK PROTEINS; PHOSPHORUS, DIETARY; SPECIES SPECIFICITY; TIBET; TITRIMETRY; VITAMINS; YEASTS;

BACTERIA (MICROORGANISMS); BOS GRUNNIENS;

EID: 77951479864     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480903005540     Document Type: Article

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